Terra Americana

Apple Pie is a big deal around my house.  My grandmother, Rocci was famous for hers.  I have spent a life time trying to find my own niche and garner a two thumbs up from her biggest fan and my father.  At christmas I considered making this after listening to Chris Kimble of America's Test Kitchen describe it to Renee Montagne on Morning Edition.  I balked on the day figuring it was too much work

What I made was a mere glimmer of what I could have done had I chosen this technique.  With a base of something that resembles apple sauce and a topping of firmer apples, the flaky crust holding it all together creates a study in contrasts. Crispy, buttery perfection as the consummate ying to the tarts internal yang.

The original recipe can be found at Laws of the Kitchen.  This is what I did to make it gluten free and local.

• 6 Northern Spy apples
• 1/3 cup Brown Sugar sugar
• 1 tbsp Russian Mulling Spice
• 2 tsp lemon juice

 

Spoon the puree into the cooled tart shell and smooth.  To make the topping:

• 2 large Northern Spy apples
• 1 tbsp fresh lemon juice
• 2 tbsp   Earth Balance (soy butter)
• 1 tbsp brown sugar